Description
A moist, tender loaf studded with blueberries and flecked with zucchini, perfect for breakfast or a snack.
Ingredients
- 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment if you like for easy removal.
- Grate the zucchini using a box grater, then squeeze out excess moisture with a clean kitchen towel.
- Whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
- Add the squeezed zucchini and stir to combine.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl until even.
- Add dry ingredients to wet in two additions, stirring until just combined.
- Gently fold in the blueberries, taking care not to crush them.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, rotating halfway through, until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
If using frozen blueberries, toss them in flour before folding into the batter. For a vegan version, replace eggs with flax eggs and use neutral oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American